Wild-Harvested Irish Moss from Peru
Wild-harvested, edible red seaweed from Peru (C. Chamissoi) Sun bleached in sea water and then dried.
To make Irish Moss (Sea Moss) Gel:
- Soak it overnight or longer and then rinse it well.
- Put about 1/2 a cup of the moss with about 1 1/4 cup water in the blender.
- Blend till it becomes a thick gelatinous consistency.
- Then squeeze it through a nutmilk bag.
- Place in glass bowl in refrigerator to set up. Irish moss paste will last in the refrigerator for a at least 10 days.
Benefits:
- Supports Digestion
- Supports Brain Health
- Boosts Immune Function
- May have Anti-Tumor Effects
- Improves Skin Health
- High in Iodine
- Aids Lung Health (Expectorant)
- Reduces Inflammation
- Increases Metabolism
Suggested dosage (Powder): 1/4 tsp (1g), twice a day.
*Irish Moss gel is basically flavorless and can be easily added to smoothie, juice and soup recipes or used as a thickener in sauces and raw desserts.
“The cheesecake recipe we used called for a couple tbsps of the moss gel and it really made a big difference in the texture and quality of the dessert. I’ve made raw cheesecakes before, but they were really thick and almost too rich (all nuts). The one I made with irish moss had a lighter, creamier texture but also more structure (it holds itself together)”.
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